Prep 10 mins
Cook 1 hr
This recipe is from the American Heart Association. It is really good with Calypso Rice. DH and DD really love it. I get lots of requests for this recipe.
- 1 teaspoon vegetable oil
- 2 lbs boneless pork loin, cubed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1⁄2 cup orange juice, fresh is best
- 1⁄4 cup lime juice, fresh is best
- 1 tablespoon brown sugar
- 1 habaneros or 1 jalapeno pepper, seeded and finely chopped
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon turmeric
- 1⁄8 teaspoon black pepper
- In a large skillet, heat vegetable oil over medium heat.
- Brown pork cubes for 6 to 8 minutes stirring occasionally.
- Add the onion and garlic, lower heat to medium-low and cook for 2 minutes.
- Add the remaining ingredients and bring to a simmer, lower heat and cook, covered, over low heat for 40 or 50 minutes till pork is tender.
- Uncover pan and cook over medium-high heat for 5 to 10 minutes, until juices have reduced to a thick glaze.
- Serve warm.
I followed the recipe except for the peppers. I used cayenne instead of habanero. Even though we both liked this recipe I felt that it tasted slightly too orangy for my tastebuds.
I made this to use up the habeneros a friend gave me. The flavors in this recipe are good, but next time, I would consider either the jalapeno or half of a habenero. Both DH and I like spicy food. I thought it was too hot. DH admitted that it was quite warm.
What wonderful flavors! I only had to simmer the pork cubes for 25 minutes, but that might be due to the size of the cubes. I loved the combination of lime juice, brown sugar and peppers. Next time, I'm going to use two jalapenos and more lime juice for a hotter/tangier taste, but we like all of our food really spicy. I'm glad I tried this terrific recipe.